COLORADO, USA — Being stuck at home is a great excuse to pick up a new hobby. Like baking!
We'll start out with a really simple recipe for maple granola.
This is better than any store-bought granola I have found. It's caramelly, sweet, crunchy and very customizable.
I enjoy it over yogurt or in a bowl with milk (and, of course, sneaking a pinch whenever I walk by the jar).
After baking, it will keep for about one month in an air-tight container.
Try it out!
Makes: 6 cups
- 2 1/2 cups old-fashioned rolled oats
- 1 cup cooked quinoa
- 2 cups raw mixed nuts (whatever you prefer)
- 1 cup unsweetened coconuts flakes
- 1 cup raw pepitas (pumpkin seeds)
- Sesame seeds
- 3/4 cup pure maple syrup
- 1/4 cup coconut oil
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- Preheat oven to 325°. Line a baking sheet with parchment paper.
- In a bowl, mix together the oats, quinoa, nuts, coconut and seeds.
- In a small saucepan, heat the syrup and oil until combined. Stir in spices and vanilla.
- Pour the syrup mixture over the oat mixture and fold until completely combined.
- Spread the granola in an even layer on the prepared baking sheet.
- Bake for 45-60 minutes, stirring 2-3 times, until the oats are golden brown. Remove and let sit for about five minutes.
- Spray the bottom of a flat measuring cup with cooking spray. Use the cup to press the granola into the sheet.
- Let sit for about an hour to harden.
Thanks to Half Baked Harvest for the recipe inspiration!
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